Tag Archives: vegan

Classic bulgur pilaf and vermicelli


classic-bulgur-pilaf-and-vermicelli

Bulgur or burghol in Arabic برغل is the crushed whole raw wheat berries. It provides iron, protein and fiber while it still contains the outer bran and germ of the wheat. With such powerful whole grain, you guarantee a wholesome vegetarian dish,full of nutrients and flavor, plus offering a longer period of satiation, especially during lent, for people abstaining from meat.

Bulgur pilaf with vermicelli is one of my favorite simple dishes, that comes to rescue you on a lazy day. Doesn’t need preparation at all, using one pot and can be served in less than half an hour with a heap of yogurt to seal the deal.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

There is two types of bulgur, one finely crushed we use in kebbeh or tabbouleh and this one, the whole grain cracked in half which is love the texture, firm but soft and fluffy after being cooked, mostly in pilafs.

To serve two people you will need:

  • 1 cup bulgur
  • 2/3 cup vermicelli
  • 1 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 4 cups water
  • salt to taste
  • yogurt to serve with (as er your taste)

Start with cooking the vermicelli with butter and oil until golden brown. Add the bulgur and combine well and cook for another minute before adding the water. When it starts to boil reduce heat to simmer until all water disappears, it will take 20-25 minutes.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

Turn off the heat and cover the pot with a towel for 10 minutes. Open the lid and fluff it with a fork to serve it warm with yogurt or simply as is.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

classic-bulgur-pilaf-and-vermicelli-marmite-et-ponpon

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classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

Purslane, avocado and rocket salad


purslane, avocado and rocket salad|marmite et ponpon

An easy and quick salad for those hot days when you look for a refreshing breeze. The blend of purslane, rocket, avocado, tomato, onion and pomegranate seeds make it so flavorful and nutritious.

In the beginning i found it a bit awkward to add purslane to this salad, i am used to the traditional one that mom used to make for us with tomato and cucumber. But since i am a lover of these soft leaves i wanted to give it a try and add it to this unconventional salad.

purslane, avocado & rocket salad|marmite et ponpon

For those who doesn’t know, purslane leaves have more omega 3 fatty acids than in some of the fish oils. Surprisingly, 100 grams of fresh purslane leaves provide about 350 mg of alpha linolenic acid. Research studies show that consumption of food rich in omega 3 fatty acids may reduce the risk of coronary heart disease and stroke.

Without forgetting it’s very low in calories (just 16 kcal/100g) and fats. This amazing green leafy vegetable is also rich in dietary fibers, vitamins (A, C and some B complex) and minerals (iron, magnesium, calcium, potassium, and manganese). Isn’t it magical?!

purslane, avocado & rocket salad |marmite et ponpon

For two, you will need:

  • purslane leaves, almost two cups
  • a bunch of rocket leaves, almost 3 cups
  • one small onion cut a la julienne
  • one medium tomato coarsely chopped
  • one big avocado sliced
  • half cup pomegranate seeds

Mix all together and serve with a vinaigrette dressing (apple cider vinegar, dijon mustard, olive oil and salt), or lemon and olive oil. Choose upon your taste.

purslane, avocado & rocket salad| marmite et ponpon

Vegetarian or vegan people will cherish this treasure. If you are avoiding animal products, go for this healthy dark green leafy vegetable and enjoy all the benefits of fish! I am sure i will be testing other ways to use this highly beneficial purslane and most of all succulent.

purslane, avocado and rocket salad |marmite et ponpon

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Fasoulia mtabbalé secret seasoning – vegan Lebanese butter beans


fasoulia mtabbale - vegan butter beans|marmite et ponponLebanese mezze are so versatile. You can serve them as appetizers, side dish or even main dish. All  depending on how and with what. During lent, this vegan butter beans mezze (fasoulia mtabbalé) is served with bread or potato to be a main dish.

For 1kg butter beans, boiled until tender (yields 4 servings) you need for seasoning:

 

  • 2 lemon juice
  • 1 garlic clove minced
  • 3/4 cup olive oil
  • salt to taste

fasoulia mtabbale -vegan butter beans|marmite et ponponApparently it’s a very easy and quick dish to serve. You boil the beans until tender and you mix with the seasoning ingredients. BUT! there is an astuce to tell you about, that gives the deep flavor and richness. It’s not a secret ingredient but the way you prepare the seasoning!

fasoulia mtabbale- vegan butter beans|marmite et ponpon

When you mix lemon, garlic, oil and salt, take from the beans (half cup almost) and mash it to become like a puree and add it to the seasoning. It gives it a thick texture and coat the beans perfectly when mixed. This way you will taste the deep flavor of seasoning in each bite.

fasoulia mtabbale-vegan butter beans|marmite et ponpon

fasoulia mtabbale-vegan butter beans |marmite et ponpon

One more thing to mention, prepare the fasoulia mtabbalé at least two hours before serving to absorb the seasoning. Serve it at room temperature or cold. Enjoy!

fasoulia mtabbale - vegan butter beans |marmite et ponpon

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Mdardara – vegan lebanese lentil and rice pilaf


mdardara (vegan lentil and rice pilaf)|marmite et ponpon

This superfood goes beyond having health benefits to amaze you with its delicious taste. It’s only rice and lentils but surprisingly it is so tasty. Another vegan Lebanese traditional dish, fast and easy, to enjoy during lent season and all the time.

mdardara (vegan lentil and rice pilaf)|marmite et ponpon

To prepare this dish you will need:(4 servings)

  • 1 cup brown lentil, rinsed
  • 3/4 cup rice soaked for 10 minutes and drained
  • 2 medium onion coarsely chopped
  • 3 tbsp olive oil
  • 5 cups of water
  • salt to taste

Boil the lentil in 3 cups of water until tender, but firm. Set aside.

Cook the onion in olive oil, until tender and fragrant, add the rice with 2 cups of water and cook. Add the lentils in the last 5 minutes to cook all together. Add salt to your taste.

Fry 4-5 medium onion cut a la julienne until caramelized to top the mdardara before serving. I believe this caramelized onion takes the dish to the next level and adds the deep flavor that makes the difference!

mdardara (vegan lentil and rice pilaf)|marmite et ponponmdardara (vegan lentil and rice pilaf)|marmite et ponpon

The best way to eat mdardara is with Lebanese bread, as you may know it’s a staple on every Lebanese table; we eat bread with almost everything. Serve it with a green salad or vegetables such as radish, tomato, cucumber, spring onion… Some people serve it with yogurt.

mdardara (vegan lentil and rice pilaf)|marmite et ponponmdardara (vegan lentil and rice pilaf)|marmite et ponpon

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kibbet batata (lebanese vegan potato kibbe)


kibbet batata |marmite et ponpon

It’s one of the most popular Lebanese vegetarian dishes during lent. A versatile dish, with open ended versions, associated to each village customs.

Basically it’s mashed potato with bulgur (cracked wheat) and the additions or the presentation are various. My version calls for:

  • 500g potato boiled and mashed
  • 2 tbsp bulgur (cracked wheat)
  • 1 tbsp dried mint
  • a handful chopped walnut plus 4-5 whole walnuts for garnish
  • 2 big onion cut a la julienne
  • 5 tbsp olive oil divided
  • salt to taste

kibbet batata |marmite et ponpon

Fry the onion in 2 tbsp olive oil until golden brown and set aside.

Boil the potato in salty water, drain and mash. While still hot add the bulgur and mix well. Then add the dried mint and salt and combine. Fold in 3 tbsp olive oil and finally add the chopped walnut.

Spread the potato dough in a plate or shape it as balls or cylinder. Sprinkle the fried onions on top and garnish with whole walnut.

kibbet batata |marmite et ponponkibbet batata |marmite et ponpon

Most of vegetarian dishes (side dish or mezza) are eaten with lebanese bread. You can serve it with vegetables (tomato, cucumber, radish, mint…) and olives. But if you want to have a complete filling meal, present this kibbet potato with the famous adas bhamoud soup, they really pair well.

It’s a delicious and wholesome dish, we also make it at home at least twice a month even when it’s not lent, and none of us is vegetarian 🙂 I pair it also with hard boiled eggs.

kibbet batata |marmite et ponponkibbet batata |marmite et ponpon

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